Okay, so this recipe is not really a formal recipe…
I have been making it for YEARS, and usually it is my go-to meal when I am lacking inspiration to do something creative. It IS actually very tasty… It is gluten and dairy free too (totally unintentionally so), and the kids love it.
Only problem is that I don’t really have proper quantities for it (yes… yes… *eye roll* I know, I know… here I go again…) – you make it “agak agak.” For those of you who have been following the food blog for a while you will know that roughly translates as “guesstimate” or “taste and season as you go.”
Quantities I adjust depending on the number of people I am catering for… This recipe would feed a family of 4 (depending on if your family are big eaters or not I guess) and is meant to be served with steamed rice.
Today I was cooking a MASSIVE batch of this delicious meal to feed 2 families – mine and also the family of my very awesome and wonderful friend Bec. She has been laid-up following a recent operation and my cunning plan is to fill her freezer and fridge with delicious and nutritious meals. In addition to the usual recipe below, I found some gorgeous little baby potatoes at the supermarket today that I decided I might include… and it was a good decision.
Reflecting on this just this afternoon, after a REALLY awful week at work(s) that had left me feeling actually pretty down-in-the-dumps, it is amazing how doing something for someone else, can suddenly make you feel so much better.
Ingredients
- About 750g-1kg chicken thigh fillets – chopped into strips or chunks
- About 2-3 tbs of vegetable oil
- A shake or two (??maybe 2 tsp) of sesame oil
- About 2 cloves of garlic crushed (or 1 tbs of minced garlic from a jar if you are feeling lazy)
- About 2cm of ginger – microplaned (or about 1 tbs from a jar if you are still feeling lazy)
- A can of straw mushrooms/shiitake mushrooms or if you can’t find these, some champignons
- About 4 decent glugs of oyster sauce (??maybe roughly equivalent to about 4 tbs or a little more)
- 1 x 400mL of light coconut milk (you can use light or normal, milk or cream)
- Soy sauce to season to taste
Method
- Brown the chicken in a wok on high heat, as it nears completion add the garlic and ginger (fry till aromatic – about 2 min or so)
- Add the glugs of oyster sauce and sesame oil
- Toss to coat the chicken
- Add the mushrooms
- Add the can of coconut milk, simmer for 5 min to ensure chicken is all cooked through and to reduce slightly
- Taste and season with soy if needed
- Serve with steamed rice and stir fried veggies of your choice.
Soooooo incredibly easy. My “cheat” meal that I now share with you!
If you try it – be sure to let me know!!!!!
xxDr Megs
